Apple juice with peach

Kohl Apple Juice Cuvée with Peach, yellow-orange and velvety

Yellow-orange in the glass, fruity, velvety, sunny on the palate: In the Kohl Apple Juice Cuvée with Peach, acid-driven mountain apple juice from the Ritten plateau meets the sweet-aromatic pulp of yellow peaches. A juice creation for long summer evenings.

Apple juice with peach is Thomas Kohl's most summery cuvée: hand-picked mountain apples meet the sweet, creamy pulp of yellow peaches. The acidic mountain apple juice and the soft sweetness of the stone fruit intertwine, resulting in complex aromas of fruits and blossoms.

The juice glows yellow-orange in the glass, as sunny as the fruit itself, and its scent alone speaks of high summer. The peach pulp gives the mountain apple juice body, that velvety mouthfeel, and a long-lasting finish. The ratio is delicate: a peach can easily overwhelm everything, and an apple can just as easily swallow it up. In this bottle, each gets their moment – the apple starts, the peach concludes.

With chocolate mousse, curd strudel, and summer salad

The apple juice with peach pairs well with chocolate mousse, cakes, and curd strudel, with Camembert and Comté – and it holds its own against light dishes and summer salads.

With a bread salad with chicken and mozzarella or grilled nectarines with yogurt ice cream, stone fruit meets stone fruit, and the apple holds the combination together. With a piece of chocolate mousse in the evening, its acidity offsets the sweetness.

And for a summer table in the garden, you need little more than this bottle, a few glasses, and shade: the peach brings the sun along, yellow-orange and clearly visible.

Neither too much nor too little

Finding the right mixing ratio cost Thomas Kohl several attempts – not too much and not too little of either partner, so that each retains space to unfold. He tinkered with it until the ratio was just right.

That is precisely where the refining lies: the apple brings the acidity that the peach lacks; the peach brings the richness that the apple alone does not have. Both partners win in the process – he is rightly called Italy's first apple juice affineur.

Mountain apples at almost 1,000 meters

The mountain apples for this cuvée were grown on the Ritten plateau, around the Troidner Hof – at an altitude where fruit growing ends elsewhere. It is precisely there that the apple gains the acidity that sustains this cuvée.

The family's orchards lie at a good 900 meters, with the highest reaching nearly 1,000 meters. Long sunny days are followed by cool nights there, and the more pronounced this change, the more acidity the fruit retains. This is crucial for this cuvée: without the acidic mountain apple, nothing but sweetness would remain from the peach. The fruit is hand-picked in several rounds, each variety separately, and pressed the next morning.

It is harvested at the peak of ripeness and preserved solely through short pasteurization to ensure the fruit aroma is maintained. The juice is certified with the V-Label of the European Vegetarian Union.

Like a wine, it wants space in the glass

At 8 to 10 degrees in a stemmed glass, the peach shows its floral notes to best effect – like a wine, it also wants space in the glass. What remains can be stored in the fridge and stays good for 6 days; unopened, the bottle keeps for a year. The Apple Juice with Apricot is more acidic, while the Apple Juice with Pineapple is exotic; both belong to the Kohl Cuvées.